Balsamic Chicken, Polenta & Rapini

I stumbled upon this Balsamic chicken recipe (Giada’s) when making a spread for my best friend’s bachelorette party, but it was so yummy that I have a hard time keeping it to chicken drummett appetizers as it calls for and instead have started making it as a regular chicken dinner with either full-size drumsticks or chicken breasts.

When it comes to the polenta, Giada’s cheesy polenta is the absolute best, but if you’re trying to be healthy I would suggest you simply make it according to the directions on your polenta package and add a touch of cream/cheese/butter to taste along with some fresh herbs. Lastly, Rapini (or broccoli raab) is our favorite vegetable lately...we usually roast it at high heat with grape tomatoes and olive oil, garlic powder, salt & pepper for about 15 minutes...nutty, a bit crunchy and so delicious!    
Super Bowl Sunday!

This year it’s just the two of us, which is pretty rare.  But to be honest, it’s pretty rare that our Pat’s aren’t in it and we’re not super invested, so we’re keeping it low key.  That being said, we still want to feel like it’s the Super Bowl so I’m making the following relatively simple snacking menu:
Help us plan our next trip to Thailand & Cambodia!

Christian and I are heading to Thailand in less than 2 months...yippee!  We’re super excited and just starting to get into planning mode and we’re looking for foodie recommendations from all of you!  What were your favorite foods that we must try (besides everything from what I hear!), favorite restaurants in Bangkok, island shacks, picnic spots, cooking classes, etc...   As of right now we’re planning to go to Bangkok, Chiang Mai, lots of beaches/islands in Southern Thailand (tbd) and Siem Reap in Cambodia.  But we’re flexible, so let’s hear what you have to say and I promise to bring lots of photos back to share!
Tunisian Spiced Lamb with Chard

One word...DELICIOUS!  And honestly, really easy as well.  This is a great weeknight meal and I think it may be the best Chard that we’ve ever made...the shallots, dates and toasted pine nuts just compliment the chard so perfectly that I was actually sad when we we’re out.  I seriously would encourage you to double the chard part of the recipe...it’s that good.